Ingredients
- pounds finely ground pork fat
- pounds finely ground pork
- onions, finely chopped
- cups water
- teaspoon ground cloves
- /4 teaspoon ground nutmeg
- salt and black pepper to taste
Instructions
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Step 1
In a large pot, combine the ground pork fat, ground pork, chopped onions, water, cloves, and nutmeg. I like to mix everything thoroughly with a wooden spoon to ensure even distribution of spices. Season generously with salt and pepper—don't be shy, as the flavors concentrate during cooking. Place the pot over medium-high heat and bring to a boil, then reduce the heat to medium-low to maintain a gentle simmer. The key here is patience: let it cook uncovered for at least an hour and a half, stirring occasionally with a potato masher to break down the meats. Every 15 minutes, mash the mixture to help achieve a smooth consistency. If you notice the liquid evaporating too quickly, add a splash of water to prevent sticking. The longer you simmer, the deeper the flavor, so I often let it go for two hours or more. As you near the end, allow the liquid to reduce until the mixture thickens and the pork is very tender. Once done, transfer the gorton to a container and refrigerate overnight. The next day, you'll see a layer of solidified fat on top
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Step 2
you can either discard it for a leaner spread or stir it back in for a creamier texture. Serve chilled or at room temperature.